Micro chefs in the kitchen

Millions of microorganismscan be found in our environment. Many times we talk about them when they cause trouble, whether it is an influenza, a fever or a food poisoning.

We often forget that there are good bacilli, microgombs, without which our nutrition would be more monotonous. Bread, beer, wine, yoghurt and cheese did not exist without these “microbes”!

Our micro chefs are present to help for thousands of years. Pay attention to “their relatives” for detrimental processes, rotting and poisoning, and adhere to the rules of food safety, food production and storage. (laboratorium.hu)